2 med. acorn or white squash, halved
2 med. Criterion apples, cored and diced
2 tbsp. water
1/2 c. grated Cheddar cheese

TOPPING:

1 tbsp. butter
1/3 c. dry bread crumbs
1/4 tsp. cinnamon
Dash nutmeg

Scoop seeds from squash halves. Place cut side down on microwave baking sheet or in 2-quart rectangular glass casserole. Cover with vented plastic wrap. Microwave on high power 10 - 12 minutes, or until fork tender. Let stand while preparing filling and topping.

In 1-quart casserole, combine apples and water. Cover and microwave on high powder 4 - 6 minutes, or until just tender, stirring after 2 minutes. Turn squash cut side up. Place 1/4 of apples in each squash half.

For topping, in 2-cup glass measure, microwave butter on high power for 30 to 45 seconds or until melted. Stir in bread crumbs, cinnamon and nutmeg.

Spoon cheese onto apples and top with crumbs. Microwave on high power, uncovered, 1 1/2 to 2 1/2 minutes or until cheese is softened. Let stand several minutes before serving. Serves 4.